Step 1: Wash the chicken thigh that is already chopped into smaller pieces.

Step 2: Placed the chicken pieces neatly in the rice cooker.

Step 3: Pour in half a cup of hua dia jiu. Note 1: To remove the foul smell more effectively. Note 2: To Muslim friends, do not add hua diao jiu. Instead, add water to cover up the chicken pieces completely, keep warm for half an hour and then pour away the water.

Step 4: Switch on the rice cooker and set it at “Keep warm” mode for an hour. Note: Should hua diao jiu is used.

Note:

The water/soup comes from the chicken flesh. After one hour of low temperature warming, the flesh is hardly cooked.

1) A mere visual comparison of the finished product with the freshly steamed chicken shown in section two suffice to give you a great impression that it is the gravy that is going to make the steamed chicken taste much more delicious.

2) This is a rather interesting application of chililabu with mashed ginger to produce very delicious gravy for steamed chicken.